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Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

PHYSICAL METHODS IN ORGANIC CHEMISTRY
cod. 03599

Academic year 2008/09
3° year of course - First semester
Professor
Academic discipline
Chimica organica (CHIM/06)
Field
A scelta dello studente
Type of training activity
Student's choice
24 hours
of face-to-face activities
3 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

The course will give the students theoretical and practical insights (with many examples taken from the food) of nuclear magnetic resonance (NMR) and mass spectrometry (MS) applied to food sciences.

Prerequisites

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Course unit content

<p>Nuclear Magnetic Resonance (NMR) techniques applied to foods: theory and applications. Practical examples by using proton and other nuclei NMR. Dynamic NMR measurements. SNIF-NMR. NMR-imaging.</p>
<p><br />
Mass spectrometry. Mass analyzers. Different ionization techniques (EI, CI, FAB, ESI, MALDI). Isotope dilution techniques. Hyphenation chromatography-mass spectrometry, signal acquisition methods. Practical examples in food science with mass spectra interpretation. Advanced instrumentations.</p>

Full programme

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Bibliography

<p>Scientific literature found on specialized chemical journals</p>
<p>Materials provided by the lecturer</p>

Teaching methods

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Assessment methods and criteria

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Other information

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